Cream of mushroom soup with tomatoes and bacon

Cream of mushroom soup with tomatoes and bacon

Total: 30 Min. | Active: 30 Min.
Low Carb
Nutritional value / portion: 207 kcal
, Fat: 16 g
, Carbohydrate: 6 g
, Protein: 6 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
1 onion, coarsely chopped
250 g mushrooms, cut into small pieces
1 dl white wine
5 dl vegetable bouillon
1 dl single cream
50 g dried tomatoes, cut into strips


50 g bacon strips, cut into strips
2 tbsp pine nuts
1 tbsp thyme leaf
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Makes approx. 800 ml

How it's done

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Heat the butter and sauté the onion and mushrooms for approx. 5 mins. Add the wine and stock, bring to the boil, then reduce the heat, cover and simmer for approx. 10 mins., puree. Add the cream and tomatoes and gently heat through.


In a frying pan, gently fry the bacon until crispy. Add the pine kernels, fry for about another 2 mins., remove and pat dry on kitchen paper. Mix together pine kernels, bacon and thyme and divide onto the mushroom soup.


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